Recipe courtesy of Martha Stewart
Total:
26 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Heat oil to 325 degrees F.

Cut mushrooms crosswise into 3/8-inch thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.

Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees F. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.

Ponzu Sauce:

1 teaspoon soy sauce

3 tablespoons ketjap manis

1 teaspoon Thai fish sauce

6 tablespoons mirin

2 teaspoons rice wine vinegar

2 (1/8-inch) thick slice ginger, smashed

In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice wine vinegar. Add ginger. Cover, and let stand overnight, refrigerated. Strain through a fine sieve.

Yield: about 2/3 cup

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